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Posts Tagged ‘cabbage’

Roasted monkfish with thyme sprigs

We’ve been quite busy recently. Erika and I both have the week off work and have been out of the flat more than we have been in so there’s not been much to write about. This afternoon we found ourselves walking past a fishmonger and asked for some inspiration for something to go alongside some bits from the veg box – Jersey Royals, carrots and cabbage.

After a quick chat with the knowledgeable chap in the fishmonger we left with a wonderfully fresh piece of monkfish and a recipe:

Roasted Monkfish with Lemon and Thyme
Serves 2
Prep time: 10 minutes (plus 1 hour marinating)
Cooking time: 15 minutes

2x 130g monkfish fillets
2tbsp olive oil
juice and zest of half a lemon
10 sprigs of thyme
salt & pepper

To make the marinade, place the monkfish in a dish and add the olive oil, lemon zest and juice and the thyme. Season, mix well and leave in the fridge for up to an hour. In good time, preheat the oven to 200c.

Heat a dry frying pan over a high heat and add the fish, cooking for a couple of minutes each side until nicely browned. Add the leftover sprigs of thyme along with any remaining marinade and then place in the oven (still in the frying pan) for 6 or 7 minutes until the fish is cooked through.

We served the monkfish with Jersey Royals, carrots and cabbage – all simply boiled so we could really experience the flavours – from the veg box that Able & Cole delivered last Friday. I was a bit skeptical about the vegetables staying fresh after nearly a week; we’ve bought things from farmers’ markets before and they’ve not lasted the weekend, let alone seven days. Surprisingly, most of it had lasted well with just a few floppy carrots and one or two potatoes that were starting to go bad. Once cooked, the potatoes and vegetables tasted wonderful. The Jersey Royals were much better than those we’ve recently bought from supermarkets and the carrots and cabbage were full of flavour, again far superior to anything from the supermarket.

The fish itself was gorgeous. The outside of the fish had a delicate flavour of thyme whilst the inside was juicy and succulent. Monkfish is a firm, meaty fish and it handled the marinade well, despite having quite a mild flavour it was still able to hold its own against the flavours of lemon and thyme – altogether a delicious combination. Neither Erika nor I have had monkfish before but we’ll certainly be having it again (although perhaps not too often as it carried a hefty £38.99/kg pricetag!). Lesson learnt: speak to your fishmonger!

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Gammon, eggs and bubble and squeak

Making bubble & squeak is a tasty way of using up leftover vegetables. Unfortunately due to visiting the pub the night before we never had the meal which would have created said leftovers. So tonight we made some mashed potato and and cooked some savoy cabbage in preparation for dinner. The potato is required for the bubble and squeak but you don’t have to use just cabbage – leftover brussels sprouts, peas and carrots add to the flavour and texture.

Whilst the griddle was preheating for the gammon, we mixed the potato with the cabbage, added some salt and pepper then formed into cakes. Once in the pan they only take 10 minutes or so, turning halfway through. Meanwhile the gigantic piece of gammon was cooked on the griddle for 3 or 4 minutes on each side. Just before plating up I fried a couple of eggs to serve alongside (Erika had baked beans instead of gammon).

We had bubble & squeak because I was looking for something different to have with the gammon as I didn’t feel like mash and I’m not great at making chips or potato wedges. In the end it was a good combination: everything in the dish went well together – especially the runny egg yolk and the bubble and squeak.

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